VETERINARY MEDICINE. 77 



duced 2.2 lbs, less cheese per 1,000 lbs. of milk. The 2 previous years the differ- 

 ences were 2.4 and 2.5 lbs. less per 1,000 lbs. milk from the overripe lots. Both 

 lots contained practically the same percentages of moisture in both green and 

 ripe cheese. The quality of the cheese was inferior in all cases made from the 

 overripe milks. To increase the yield of cheese and improve the quality it is 

 important that patrons of cheeserios shall cool the milk on the farm so as to 

 have it arrive at the factory in a sweet condition." 



No difference was noted as to the effect of acid at time of adding rennet to 

 milk. "An average increase of 0.027 per cent acid in the whey at the time of 

 dipping, or removal of the curd from the whey, reduced the yield of cheese per 

 100 lbs, of milk by 0.4 lb. Last year the reduction was 0.42 lb., and the previous 

 year it was 0.73 lb. All 3 years' results emphasize the importance of separat- 

 ing curd and whey when comparatively sweet in order to have a 'good average', 

 or lessen the weight of milk required to make 1 lb. of cheese. The lots dipped 

 with high acid had greater loss of fat in the whey, greater shrinkage, less mois- 

 ture in curd and cheese, and scored an average of nearly one point less." 



In determining the effect of varying weights of salt applied to curds (2^, 2i, 

 2| lbs. salt per 1,000 lbs. milk), it was noted that increasing the salt reduced the 

 loss by shrinkage during the ripening. There was a slight decrease in moisture 

 content of the cheese, both green and ripe, as the salt was increased, and the 

 highly salted cheese averaged slightly higher in the scoring, 



" Cheese ripened in cold stornge retained more of the original moisture in the 

 cheese at the end of one month than did cheese ripened in the ordinary ripening 

 room. Most of the loss of moisture in both lots took place from the first inch 

 of the cheese, which included the rind. The greatest loss was during the first 

 week of ripening. The results of 2 seasons' work agree in showing that the 

 loss of moisture from a cheese during ripening takes place nearly altogether 

 from the surface, and that the moisture in the center of the cheese remains 

 fairly constant for at least a month." 



There was less shrinkage in ripening cheese in a room of 40° F.. than in one of 

 60° or 70°. The average percentage of moisture was approximately the same. 

 The quality of the cheese was superior in the lots ripened at the low^er temper- 

 ature. 



In a comparison of pasteurized v. raw milk or cream, it was concluded that 

 *• the yield of cheese was slightly greater by adopting pasteurization for Camem- 

 bert and cream cheese," there being no difference in the case of Gervais cheese. 

 The moisture content was variable and the results were inconclusive. The 

 quality of cheese was superior in the case of the pasteurized milk or cream. 



Caerphilly cheese, Miss G. N. Da vies (Jour. Agr. [New Zeal.}, 7 (1913), 

 No. 1, pp. JtO-IfJf, figs. S). — Directions are given for renneting, cutting, scalding, 

 pitching, vatting, salting, pressing, curing, and other processes in the manufac- 

 ture of Caerphilly cheese. 



VETERINARY MEDICINE. 



Protective ferments of the animal organism, E. Abderhalden (Sclnitzfer- 

 mcnte dcs ticrischen Organismus. Berlin. 1912, pp. Xn-\-110, figs. S). — This is 

 a contribution in regard to the methods whereby the animal body protects itself 

 against detrimental body and blood substances and substances foreign to the 

 cells. The subject is treated under the following headings: Enzyms of the 

 cells; formation of protective enzyms, including protein substances foreign to 

 the body and the blood with particular reference to anaphylaxis, foreign carbo- 

 hydrates, fats, nucleoproteids, and nucleins; the origin of protective ferments; 



